Archive image from page 384 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 AVOUKING AND SALTING TIIK JUTTER. 313 in this manner is found to require very little suli- se(|uent working to get out the water and with it Fig. 170.—'Working the Butter. the remaining buttermilk. This done, the butter should be spread out thin on a table, its weight having been first ascertained, and the requisite quantity of the purest, whitest, and finest salt obtainable scattered over it at several times, and gently worked in b
Archive image from page 384 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 AVOUKING AND SALTING TIIK JUTTER. 313 in this manner is found to require very little suli- se(|uent working to get out the water and with it Fig. 170.—'Working the Butter. the remaining buttermilk. This done, the butter should be spread out thin on a table, its weight having been first ascertained, and the requisite quantity of the purest, whitest, and finest salt obtainable scattered over it at several times, and gently worked in by pressure, repeatedly fold- ing the butter up in a lump and pressing it out flat again. It should be worketl at this stage as little as possible beyoral what is necessary to get the salt tolerably well distributed throughout the mass. It should then rest awhile, until the salt- crystals are dissolved, after which it may again be worked a little to expel the residue of the buttermilk that the salt may have set at liberty, and all surplus moisture. The quan- tity of salt used varies greatly, and is too com- monly applied by guess-work; Ijut where system prevails the quantity used will vary, according to taste and re(iuiivnient, from i oz. to nearly or quite 1 oz. of salt per lb. of butter. The best makers seldom if ever exceed | oz., while some use only oz. to the 11). <if butter.' The following is found to be a good summer mixture :—Salt, 1 li ozs.; saltpetre, one tea- spoonful ; best powdered white sugar, one table- spoonful. This is used to 22 lbs. of butter. Recently a new agent for preserving butter has been invented which will do away with common salt, if need be. It is an antiseptic known as ' Glacialiue,' and while it is tasteless, odourless, and perfectly harmless, it will preserve butter quite sweet for a much longer period than com- mon salt will. We have tested this chemical salt in milk and In butter, anil In both with the most satisfactory
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